(keep in mind that I am just estimating on portions)
Arroz Nicaraguense
-1 small sweet green chile, seeds discarded
-1 sweet onion
-1/2 c. oil
-3 c. rice
-5 c. water
Slice the chile and onion thinly. Put the oil over medium heat in a medium size pot and add the chile and onion. Cook until sizzling and fragrant. Meanwhile, rinse the rice by pouring water over it and discarding the water twice. Add to the oil and cook until the oil is absorbed and the rice begins to turn brown on the bottom of the pot. Then add water and set to low until cooked through. If needed, add more water until rice is al dente.
Ensalada de Cebolla, Tomate, y Zanahoria
-1 large carrot or 2 medium
-1 onions
-1 tomato
-juice of 3 small limes
-salt to taste
Peel and cook carrot in water or steam until soft but not falling apart. Set aside to let cool. Slice onion and tomato into thin rings. When cool, cut the carrot into slices. Add to a bowl with the lime juice and salt and toss. Let sit for about 30 min. and serve.
Maduros
-5 very ripe plantains
-soy oil
Heat 1 inch of oil in a large skillet. Cut off the peels of the plantains. Cut the plantains in two, and then cut each half in three thick parts lengthwise. When oil is hot, add pieces to the pan without over crowding and fry until golden brown. Drain on paper towel and serve hot.
(Variation: for Tajadas Verdes, use green plantains and slice as thinly as possible, like potato chips. Cover in salt when finished.)
Stewed Pork
-pork tenderloin
-5 pieces garlic
-2 onions, divided
-1/2 c. apple cider vinegar
-salt to taste
-1 small sweet green chile, sliced
-1/4 c. oil
Cut pork into medium size pieces and pound with a tenderizer or rock to soften. Smash the garlic, remove peel, and add to a bowl with the pork. Thinly slice the onions, and add half to the pork. Finally, add vinegar and salt to the pork and let marinade for 30 minutes to 1 hour. Start the oil in medium heat in a saucepan and add the remaining onion and chile. When fragrant, add pork and cook until done. Serve with juices.
Tortillas de Maíz
-2 c. corn flour
-water
-plastic bag cut into a large circle
Add enough water to the flour for a soft dough. Knead 1-2 minutes until it holds the form of your fingers when you pick it up. With your fingers, revolve the dough to flatten it. With damp hands, place the dough piece on the piece of plastic bag and press down with the fingers of one hand, using the other to guide the edges into a circle. Cook in a slightly indented pan on both sides until it has black spots and it poofs up with steam.
Tacos del Pescado
-3 filets of white ocean fish
-5 small sweet green chiles, sliced
-2 sweet onions, sliced
-2 Tbs of mustard
-1/4. salsa verde
-1 Tbs bouillon
-3 pieces garlic
-oil for frying
Cut fish into strips. Add all ingredients but oil. Let marinate 20 min. then fry in a skillet. Serve with fresh, crispy tortillas.
Tiste
-1/2 c. fine ground cornmeal
-1/2 c. fresh cocoa powder
-1 Tbs. cinnamon (1 tsp. if fresh)
-sugar, if desired
-water to taste (4 cups?)
-ice
Combine all ingredients in a large container and stir well. Serve in glasses with more ice and a spoon for stirring (sediment falls to the bottom).
Huevos Rancheros
-1 sliced sweet onion
-1/2 c. tomato sauce
-1/2 c. salsa verde
-chile, for spice
-4 fried eggs
-4 fresh thick corn tortillas
Cook onions in oil over medium heat until soft. Add sauce and salsa and chile and cook until warm. Layer the tortillas, followed by the eggs, and the sauce. Serve hot.
Frijoles Molidos
-cooked black beans (about 2 cups)
-4 pieces garlic, minced
-2 small sweet green chiles, chopped fine
-1 sweet onion, chopped fine
-2 Tbs. minced mint
Mash black beans until fairly smooth. Cook garlic, chiles, and onion in oil until fragrant, then add mashed beans and mint. Serve with tomato & onion salad (above) and rice.
Horchata Especial de Isolina
(portions to your liking)
-cocoa powder
-vanilla
-a handful of white rice
-strawberries
-sugar
-cinnamon
-milk
-ice
Let rice sit in water for 15 minutes, then discard the water. Add all ingredients into a blender and pulse till smooth.
Nacatamales
-Fine corn flour
-vinegar
-black pepper, to taste
-4 pieces garlic, minced
-2 onions, chopped
-2 small sweet green chiles, chopped
-2 tomatoes, chopped
-1/2 c. cooked rice
-1/2 c. cooked pulled pork (made with salsa verde, garlic, and vinegar...recipe above)
-1 potato, chopped and cooked
-minced cilantro, to taste
-raisins, 3 per tamale
-Clean banana leaves, 1 per tamale
-string
(all ingredients more or less as you like it)
Mash 1/2 of the garlic, onions, chiles, and tomatoes into almost a liquid. Combine with corn flour and enough vinegar to make a dough that sticks together. Add the rest of the ingredients except for leaves and string. The dough should be substantial and stick together. Put a handful of dough into each banana leaf. To fold, take the leaf's edges on the lengthwise side of the tamale, and fold accordion-style until it touches the dough. Fold the open ends into middle and wrap with string as you would a Christmas present. As long as it stays together securely you're good. Put wrapped tamales into the bottom of a large pot and cover with water. Heat and cook over medium-low heat for 2 hours, turning halfway through. You should smell the tamales when they are ready. Discard water, unwrap, and enjoy!
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